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Nutrition Facts
Serving Size 301 g
(Approx. 8 Servings)
Amount Per Serving
Calories 740 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 1520 mg 63%
Total Carbohydrate 54 g 18%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 44 g
Vitamin A 15% Iron 25%
Vitamin C 8% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Homemade Meatballs with Rigatoni

Prep Time
25 minutes
Cook Time
8 hours
Total Time
8 h 25 m
8  People


Recipe makes 8 Servings

1 Lb ground veal
1 Lb Dos Mamacitas Chorizo
1 cup(s) Boars Head Pecorino Romano Grated, grated, divided use
3/4 cup(s) panko bread crumbs
2 large eggs
1/3 cup(s) fresh Italian parsley, finely chopped
1/3 cup(s) fresh basil, finely chopped
1 Tsp kosher salt
1 cup(s) water
1 jar H-E-B Healthy Roasted Garlic Pasta Sauce
1 Tbsp extra virgin olive oil
16 Oz rigatoni pasta
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In a large bowl combine veal, chorizo, cheese, panko, eggs, parsley, basil, salt and water. Mix thoroughly by hand until everything is well incorporated.
Form into 15 to 20 golf ball size meatballs and set aside on a sheet pan lined with parchment paper.
Pour pasta sauce into a slow cooker. Fill empty jar with water, screw lid on, and shake to remove excess sauce. Stir into pot.
Add olive oil to a large sauté pan over medium heat. Brown meatballs 2 to 3 minutes per side (just to get color). Place partially cooked meatballs in sauce then repeat until all meatballs are browned and in the sauce.
Set crockpot to lowest setting and cook 6 to 8 hours or until meatballs reach an internal temperature of 165ºF.
Cook rigatoni according to package directions and serve with meatballs and sauce.


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